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Sticky Butterscotch Pecan Rolls
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Serves about 8
1 1-pound loaf frozen bread dough
1/2 cup coarsely cut pecans
1/2 cup butter (1 stick)
2/3 cup brown sugar, firmly packed
1 3 3/4-ounce package instant butterscotch pudding mix
Thaw the bread dough in a plastic bag in the refrigerator overnight and keep refrigerated until about 3 hours before baking. Sprinkle about half of the pecans in the bottom of a 9- or 10-inch Bunt pan or tube pan without a removable bottom. Melt and cool the butter. Cut the bread dough into 4 strips; cut each strip into 8 pieces. Roll each piece in melted butter, brown sugar, and then in the pudding mix and place in the pan. Place the remaining pecans in the pan. If any of the butter, brown sugar or pudding mix is left, sprinkle it over the rolls. Let stand in a warm place for 2 1/2 hours or until doubled.
Bake in a 350 F. oven for about 30 minutes. Invert the pan onto a plate and let stand for about 5 minutes so the butter will drip down. Serve warm and let guests pull off rolls.
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